Natural Fermented Yogurt Ma Fen, England-Jam Good Partner has been a regular item every week since the successful production of natural fermented Ma Fen (see here). It's really simple and quick, and it can consume excess yeast seeds. Whether it's spread with butter and jam or made into a salty sandwich, it's very delicious.

Baking friends saw that I liked it so much that they introduced this recipe. The principle is basically the same, except that yogurt is used instead of milk in the starter, which makes the finished product more sour than natural yeast and suitable for Americans who like sour bread. I like this recipe not because of its sour taste, but because it reminds me of cottage cheese toast that can't be made with natural yeast (see here). Acidity in cheese makes natural yeast add acid, which leads to high protease activity, which destroys gluten and makes dough fall apart prematurely. This is a fatal disadvantage for toast, but it is an advantage for English muffin. British muffin needs honeycomb tissue, which is exactly the dough that needs to be excessively kneaded/fermented. With yogurt, you can get twice the result with half the effort and ensure the furrows and ridges in the tissue.

I used thick and sour Greek yogurt, so I used much more than the original recipe (almost 1.5 times, and my actual dosage is written in the following recipe). If you use diluted ordinary yogurt, you should reduce it as appropriate. The starter should be very wet and soft dough, but it is not batter. A little rye is used in the formula to make the taste more complicated and layered. Although sour, it is not too much, especially suitable for sweet jam.

A particularly spicy sour dough English muffin (made from wild yeast)

Note: The following formula is used to make 7 English muffins of about 68g.

Note: Please see here for the main points of making English Ma Fen.

Note: See here for the culture of natural yeast seeds.

Yeast head

Natural yeast (100% gouache ratio), 55g.

Medium powder, 80g

Whole wheat flour, 50g

Yogurt, 235g

1. Mix all the raw materials, cover at room temperature and let stand for 8 to 12 hours.

-Main dough

Rye flour, 20g

Salt, shallow 1/2 teaspoons.

Baking soda, 1/2 teaspoons

Honey, 14g

Water, 20 grams

All fermentation heads

2. Mix all the ingredients and stir well. Divide the very diluted dough into 7 portions, each of which is about 68g. Put it on a baking tray with baking paper. Rub them into small round cakes one by one with oily, powdered and sticky hands.

3. Cover with plastic wrap and ferment at room temperature for 45 minutes to 1 hour, which is very light.